Meatless Monday is met with growls around here. It’s not the taste, which is usually delicious, it’s the amount necessary to fill a hungry boy. The fruitless search for the meat in the bottom of the bowl is met by howls from the youngest and coaxing from the olders. “It tastes good! Eat a second bowl!” Youngest is not amused. Yet another night of this ensued tonight. It was good. But was it enough? I feel full, but then, I don’t play basketball either. Beans usually do the trick, but I don’t want beans every Monday night. Ah well. This is a very lovely first course if you have ravenous wolves.
Apple Fennel Walnut Soup with Roasted Cabbage Wedges
Preheat oven to 400.
Cabbage Wedges (adapted from Martha Stewart)
1. Oil a baking sheet with 1 Tbls. olive oil. Cut one head of cabbage into 1″ thick slices and arrange on baking sheet. (Make sure that they really are 1″ thick. Mine were a little too thin and the outer layers had to be discarded because they were burned.)
2. Brush the tops with 2 Tbls. olive oil then sprinkle with a light coating of salt, chili powder, and ground fennel seed. Tuck in the oven and set your timer for 30 minutes to check them.
Apple Fennel Walnut Soup (mildly adapted from Modern Vegetarian Kitchen Peter Berley)
Prepare the Spice Blend in a small bowl then set aside.
- 1/2 tsp ground Coriander seeds
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cumin seeds
- 1/8 tsp cayenne pepper
- 1 tsp ground turmeric
- 1 large or two small leeks (tops only)
- 1 fennel bulb (top only)
- 6 cups cold water
- 1/8 tsp salt
- 1 tsp whole fennel seeds
To make the broth, chop tops off both the fennel bulb and the leeks. Chop the tops into three pieces and wash them thoroughly with cold water. Place them in a stockpot with the fennel seeds and cold water. Bring them to a boil, add salt and reduce heat. Reduce heat to low and simmer, partially covered, for 30 minutes.
- 2 Tbls olive oil
- Sea salt to taste
- Tender part of Leeks and Fennel bulb
- 2 Granny Smith apples
- Walnut pieces
- chili powder or black pepper
Warm the olive oil in a 4 quart soup kettle over medium heat. Chop and wash the leeks to add and gently sauté for 7-8 minutes. Add a pinch of salt.
Chop fennel bulb, peel and chop the apples. Add these and the spice mix to the leeks and continue to sauté for another 8 to 10 minutes, stirring occasionally. Remove from heat and cover with a lid.
Strain the broth and add to the leek mix. Replace the lid to keep warm.
Toast walnuts in a small pan over medium heat. Remove from heat and roughly chop nuts. When cabbage is complete, bring broth back up to a boil.